With the nation set for a cooler week with plenty of rain spells, it’s a great time to try out warming one-pot recipes that are easy to prepare and will be enjoyed by the whole family. In May and June, British lamb is at its most tender and so is the perfect meat of choice for a hearty weeknight meal.
Incorporating an array of flavoursome spices certain to turn up the heat is this delicious and filling Lebanese spiced lamb and orzo bake – created by STAUB and MasterChef finalist, Emma Spitzer. Prepared in STAUB’s infamous round Cocotte, the dish can be served straight from the oven to the table, and if there are any leftovers at the end of the night, these can be kept fresh for up to five times longer with ZWILLING’s Fresh and Save vacuum storage solution.
2 to 3 tbsp olive oil
1 kg diced lamb shoulder
2 onions, finely diced
1 tbsp za’atar
2 cinnamon sticks, broken in half
1 tbsp Lebanese 7 spice mix
2 bay leaves
400g tin of chopped tomatoes with garlic and olive oil
1.2L chicken stock
2 tsp date syrup
75g feta, crumble
Handful of fresh oregano, roughly chopped for garnish
1. Heat the oven to 180, 160 fan.
2. Add the olive oil to a wide shallow braising pan with a lid and fry over the lamb in batches if necessary until golden. Set aside to a plate. Add the onion, za’atar, cinnamon sticks, Lebanese 7 spice mix and a little extra oil and fry gently for a few minutes until the onions have softened.
3. Add the lamb back into the pan with the onions and cover with the tomatoes and stock, and add date syrup. Season with salt and pepper (go easy on the salt if using a powdered stock). Cover with a lid and bake in the oven for 1.5 hours until the lamb is very tender.
4. Remove the cinnamon sticks and add the orzo and stir well. Cover and return the pan to the oven to continue to cook for a further 25 minutes by which time the orzo should be cooked and the sauce nice and thick.
5. Sprinkle the feta and fresh oregano over the top and serve.